INGREDIENTS

For marinade: 

2 1/2 pounds sliced pork 

4 cloves garlic, minced 

2 tablespoons grated ginger 

2 tablespoons low sodium soy sauce 

2 tablespoons hoisin sauce 

1 tablespoon chili garlic sauce 

2 teaspoons fish sauce 

For sauce: 

2 tablespoons rice wine vinegar 

2 tablespoons low sodium soy sauce 

2 tablespoons honey 

1 tablespoon chili garlic sauce 

1 tablespoon hoisin sauce 

For stir-fry: 

2 tablespoons vegetable oil 

Marinated pork 

2 cups sliced mushrooms 

2 red bell peppers, seeded and thinly sliced 

1 pound green beans, lightly steamed 

¼ cup chopped peanuts 

¼ cup diced green onions, green part only

DIRECTIONS

1. For marinade: Add all ingredients to a large bowl and stir to combine and cover equally. Let the mixture sit in the refrigerator for at least 2 hours but up to 24 hours. 

2. For sauce: Add all ingredients to a small bowl and whisk together, set aside. 

3. For stir-fry: Add oil to your Anolon® Nouvelle Copper Stainless Steel 12.5-inch covered stir fry pan and set over medium high heat. Once the oil is hot add in the marinated pork and cook while stirring the meat. You want the meat to no longer look pink on the outside but not 100% cooked through. This will not take too long since the meat is sliced. Take meat out of the stir-fry pan and place onto a plate. 

4. In the pan add a little more oil (if needed) and add in the mushrooms and red bell pepper. Cook for 5-7 minutes to help soften both vegetables. Add the pork back to the stir-fry pan along with the green beans and sauce mixture. Stir to combine and let the sauce coat the whole mixture. Let the stir-fry cook for about 5 minutes to help thicken the sauce. 

5. Serve plain or with rice. 

Note: 

If the sauce does not thicken up enough you can thicken it by mixing 2 teaspoons cornstarch with 2 tablespoons cold water. Mix until completely smooth and add to the dish. Stir the dish and it should thicken pretty quickly. 

Recipe created exclusively for Anolon by food blogger partner and recipe developer Brandy O’Neill, of Nutmeg Nanny.